For the vegan miso soup, soak the wakame algae for 15 minutes and drain well. Cut shitake mushrooms into small pieces and mix with vegetable soup, sesame oil, soy sauce and ginger in a pot. Let the soup boil for 5 minutes.
Chop the wakame algae and tofu and add to the pot. Remove the soup from the heat and stir in the miso paste. Arrange the vegan miso soup and serve.
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